This French bread is... amazing. Not only is it the easiest bread I've ever made, it's one of the most delicious and is a crowd pleaser every time. I've made it for dinners with friends, housewarming presents, potlucks, and many many times just for us at home. (Three whole loaves! Eep!) We tend to eat an entire loaf within five minutes of it coming out of the oven, but if you do want just two medium-sized loaves or three small loaves, you can cut this recipe in half.

This recipe comes from my mother's recipe binder. The original recipe is a photocopy from either a magazine or cookbook-- I'm not sure which-- and she's been making this bread for as long as I can remember.

Quick French Bread

3 cups warm water
2 tablespoons sugar
1 tablespoon salt
3 tablespoons instant yeast
5-7 cups all purpose flour (depending on your altitude and humidity)



1. Preheat oven to 400 degrees.
2. Add water, sugar, yeast and salt together and stir.
3. Stir in 3 cups flour with a wooden spoon, then mix in one cup more at a time until the dough no longer sticks to the sides of the bowl.  Some flour should be left over in the bottom of the bowl.
4. Turn dough onto a well floured surface.  Coat hands and the dough with more flour to prevent any sticking and shape the dough into an oval.  Cut into 3 pieces and working quickly, either roll the dough between your hand or gently pull on it to form long loaf shapes.
5. Lay each loaf into a well greased pan.
6. You can spray with salted water if you want it crispier.  Bake 15-20 minutes or until golden brown.



I have this baguette pan and it is stellar. My mother has a similar (but much older) pan that is solid metal. However, you can also make this on a greased cookie sheet! The bread will flatten out more and not be as defined as a baguette shape, but it will taste just as delicious.


The last time we made this we ate it toasted and topped with spreadable cheese, fresh berries and a drizzle of honey. The time before that we ate buttered it with veggie soup. It's also the same bread (that time, made by my mother) that we ate at my family's with chevre and candied walnuts. It's a staple in our house, and we love it!